Stovetop, Frying pan
Peel & mince the garlic & onion.
Wash the eggplant. Cut it into cubes. Heat a drizzle of olive oil in a pan over medium heat. Add the eggplant, garlic & onion. Cook, stirring for 15 min.
Add the tomatoes, olives, capers, vinegar & pine nuts to the pan. Season with salt & pepper. Cook for another 5-10 min.
Remove from heat. Garnish with fresh basil & a drizzle of olive oil.
Serve with pasta, crusty bread or crudités. Enjoy!
Average estimated amount for one serving
On average, one serving of the recipe "Eggplant Caponata" contains 215 Energy, 13 g of Fat, 18 g of Carbohydrates, 5 g of Protein, 9 g of Fiber.